BRING AN APPETIZER
Nov. 4, 2009 7:36 pm
Updated: Nov. 6, 2009 9:40 am
Why do those words strike fear into the hearts of many? It's getting to be the holiday season and I am always on the look out for interesting appetizers to bring to events. When I was up in Canada, I bought a copy of "Canadian Living" , a magazine that was a favorite when I lived there. Here is one of the appetizers that would be easy to bring along
You can make the cups the day before. You can also carry the cups and filling separately and then fill and bake on location.
SAUSAGE AND MUSHROOM CUPS
1Remove crusts from bread; reserve for another use.
2With rolling pin, lightly roll slices to flatten.
3Press into lightly buttered muffin cups to form cups with 4 points.
4Brush lightly and sparingly with melted butter.
5Bake in 375f degree oven for 5 to 8 minutes or until light golden.
cups can be made ahead and stored in plastic bags in refriferator for
up to 4 days. Return them to muffin cups before filling and baking.) In
skillet, heat remaining butter over medium heat; cook onion and garlic
(if using), stirring occasionally.
7Add mushrooms and sausage; cook,stirring occasionally, for about 8 minutes or until sausage is no longer pink.
8Add flour, salt, thyme, marjoram and pepper.
9Stir until flour is blended with drippings.
10Add cream and lemon juice; cook, stirring, for about 2 minutes or until mixture thickens.
11Taste and add more salt, thyme or marjoram, if necessary.
12Spoon sausage mixture into toasted cups and sprinkle with Parmesan.
13Bake in 375f degree oven for 5 to7 minutes or until heated through.
HERE'S ANOTHER APPETIZER GREAT FOR THANKSGIVING
this one is always a big hit and it's a bit unusual
MINI PUMPKIN SAGE BALLS
These can be served on a serving plate with the dipping sauce on the side and toothpicks in the balls
3 Tbsp canola oil
1/2 cup finely diced onion
2 cloves garlic minced (2 tsp)
2 1/2 tsp chopped fresh sage-it's important to use fresh here
3/4 cup canned pumpkin...pure not the pie filling
3/4 cups plain fine breadcrumbs
1 large egg, beaten
1/2 tsp salt
1/4 tsp ground pepper
16 whole sage leaves (optional for garnish)
1. preheat oven to 375 degrees , spray a baking sheet well
2. heat canola oil to med high and add onions to cook 10 minutes
3. add garlic and sage and cook 2 minutes and remove from heat
4. in a bowl combine the pumpkin ,crumbs,S&P with onion mixture and form into 1 1/2 inch balls
5. put on baking sheet and bake 15 min
1/4 cup sour cream
1/4 cup heavy whipping cream
1 stsp sugar
1 Tbsp white balsamic vinegar..you can use dark balsamic but your dipping sauce will be tanned color
Heat a little oil in pan and add 16 sage leaves in a single layer for 20-30 seconds...crumble these when crispy, over the balls on the serving plate
NOW YOU DON'T HAVE TO WORRY WHAT TO BRING TO THE PARTY!